Make-Ahead Sweet And Sour Stir-Fried Eggplant With Snap Peas And Basil Recipe – a delicious recipe with red, Kosher salt, white, soy sauce, honey, canola oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cook rice according to package directions with large pinch salt, then let cool and pack into airtight container. Meanwhile, combine vinegar, soy and honey in small sauce pot. Bring to boil, then simmer over medium-high heat until reduced by half, about 10 minutes. Set aside.
2
Heat oil in large skillet over medium-hight heat until shimmering, then add eggplant, sprinkle with 1/4 teaspoon salt and cook, stirring occasionally, until beginning to shrivel and char, 10 to 12 minutes. Add sugar-snap peas and saute until bright green, about 2 minutes longer. Pour in reduced sauce and toss over medium heat until vegetables are well coated, 1 minute. Pour on top of rice in airtight containter. Let cool to room temperature, stir in basil, then refrigerate until ready to eat. Eat cold or microwave covered with damp paper towel to reheat.
467
kcal
Calories
5
g
Fat
103
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup red, brown or white rice, Kosher salt, 3/4 cup white or rice wine vinegar, 1/2 cup soy sauce, and more.
Yes, Make-Ahead Sweet And Sour Stir-Fried Eggplant With Snap Peas And Basil Recipe falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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